You Can Make Hard-Boiled Eggs in the Microwave—and They Even Taste Better

Yes, making eggs on the stove is pretty simple, but the microwave can do the trick when you're without full kitchen, in a rush, or just feeling lazy. When we experimented with four different methods in the Good Housekeeping Test Kitchen, tasters in our blind test actually preferred the poached and hard-boiled eggs done in the microwave over the ones cooked on the stove!

Whether you're in the mood for scrambled, poached, sunny-side up, or hard-boiled, here's how to whip eggs any style with a few short zaps.

How to Make Scrambled Eggs in the Microwave

Compared to what you'd get from the stovetop, the microwave scramble tastes more like a broken-up omelet. They can soufflé up a bit, so you'll see a bigger volume too.

Crack two eggs in a mug. Add a splash of milk if you want them fluffier.

Beat to combine.

Microwave for 2 minutes on high, stopping and stirring in 30-second increments.

How to Make Poached Eggs in the Microwave

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While the whites won't fully wrap themselves around the yolk like they would in a pot with the whirlpool method, our tasters preferred this microwave version because of its perfectly cooked texture.

Fill a bowl or mug with 1/2 cup water and slip in the egg, making sure it's submerged.

Lightly prick the center of the yolk with the tip of a knife.

Cover with plastic wrap and microwave on high 1 minute.

How to Make Sunny-Side Up Eggs in the Microwave

This is the fasted method we tried, with less than a minute of cooking time.

Spray a microwave plate with cooking spray or lightly grease with butter.

Crack an egg onto the plate and lightly prick the yolk with the tip of a knife.

Microwave on high 45 seconds.

TIP: Your yolk might look runny and undercooked, but cut into it and you'll probably find that it's done.

How to Boil an Egg in the Microwave

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Another win for the microwave: Our tasters truthfully preferred these zapped eggs over traditional hard-boiled ones, praising the "fudgy yellow yolk." But make sure you halve the microwave power — the first time we tried this method on full blast and the egg exploded!

Microwave a bowl of water (deep enough to submerge the egg) for 3 minutes until hot.

Lightly prick the bottom of the egg with a safety pin or thumbtack to prevent the egg from exploding.

Place the egg into the bowl of hot water, cover with a plate, and microwave at 50% power for 4 minutes. If you like a runnier yolk, remove and peel the egg now.

If you want it more cooked, leave the egg in the water for 2 minutes before peeling.

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